1 Head romaine lettuce
1/4 ts Salt
2 tb Peanut oil
1 tb Premium oyster sauce
We decided on romaine lettuce for this dish because it
is crisp textured, and readily available.
Preparation: Wash & remove core from lettuce.
Combine oil & oyster sauce in small sauce pan; bring
to simmer; keep hot until ready to serve.
Blanching: Heat about 2 gallons water in large pot.
We use bottom of aluminum steamer. Add salt. When
water reaches rolling boil, blanch lettuce for about
20 seconds - until leaves are bright green.
Remove leaves, shake off excess water. Stack leaves &
cut cross-wise into 4 parts. Use cleaver to place
leaves on serving platter. Pour hot oyster sauce on
leaves. Serve.
